Production and Processing of Safe and High-Quality Broilers: "Three Green Engineering"

Author: Compiled by the National Three Green Engineering Office
Publisher:
Publishing Date: 2005-05-01
Features: Broiler production, excellent domestic and international broiler breeds, nutrition for safe and high-quality broilers, broiler raising, broiler diseases and prevention, environmental hygiene management in breeding farms, broiler slaughter and processing, quality requirements of the modern broiler slaughter and processing industry, planning and layout of poultry slaughter and processing plants and their hygiene requirements, poultry procurement management and pre-slaughter inspection, quarantine treatment of poultry before and after slaughter, slaughter and processing procedures and hygiene requirements of poultry, inspection and pathological treatment of common poultry diseases, chemical composition and characteristics of poultry meat, cooling, freezing and thawing, contamination and control of poultry, the role of HACCP in the broiler processing industry, HACCP in broiler processing plants.